Best 7 The Old Mill Meatloaf Recipes

THE BEST OLD FASHIONED MEATLOAF RECIPE YOU WILL EAT

Steps:

• First, in a large bowl combine eggs and milk then stir in breadcrumbs. Next add onion parsley, salt, sage, and 1/8 teaspoon pepper. Mix them together a few times then add in the beef and mix well. I suggest using your hands, and this is how I was taught, it mixes faster and better than using a spoon of any kind.
• Shape your meatloaf into a 'loaf' shape if not using a bread pan, though I suggest you do, or use the mini loaf pan I mentioned above. Then go ahead and bake in a 350-degree oven for 50 minutes. Then make sure to spoon off excess fat.
• Mix together the ketchup, sugar, and dry mustard, mix it well then spread over the top of the meatloaf.
• Then return to the oven for 10-15 minutes. This makes about six servings.

MEATLOAF FOR A LARGE FAMILY GATHERING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in large mixing bowl and mix for about ten minutes. Place meatloaf into loaf pan and cover with Mustard Glaze. Cook for 1 1/2 hours.
• In a small bowl, mix all the ingredients together.

EASY OLD FASHIONED MEATLOAF

Steps:

• Thoroughly mix all ingredients.
• Shape in loaf pan.
• Cover with more ketchup if desired.
• Bake one hour at 350 degrees.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

1950'S MEATLOAF

Steps:

• In a large mixing bowl, combine ground chuck, eggs, bread crumbs, ketchup, milk, onion, salt and pepper.
• Mix well.
• Place and form mixture into greased loaf pan or baking dish.
• In medium bowl, combine brown sugar, water, vinegar and mustard. Mix well. Pour over meat mixture.
• Bake uncovered at 400°F approximately 1 hour.
• Let stand 15 minutes before slicing.

OLD-FASHIONED MEAT LOAF III

Steps:

• Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
• Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
• Do not squeeze the moisture out of the bread.
• Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
• Form the mixture into a loaf about 6 inches long and e inches wide and tall.
• Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
• Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
• Spoon some of the sauce over the top of the meat loaf to coat it.
• Cook the meat loaf on HIGH for 1 hour.
• Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
• Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
• Season the sauce with salt and pepper.
• Cut the meat loaf into ½ inch thick slices with a serrated knife.
• Serve with some of the sauce.

OLD MILL RESTAURANT'S SIGNATURE CORN CHOWDER

Steps:

• Mix liquids and 1 tablespoon butter, add potatoes and onions, cook until done.
• Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture.
• Sauté chopped bell peppers in remaining butter till tender.
• Add to potato and onion mixture.
• Stir to mix well, bring to boil; add half and half and corn.
• Simmer for 15-20 minutes.
• *Seasonings are to taste. Taste often and add extra as desired.